Cast Iron Nonstick Porcelain

Nonstick or Porcelain covered cast iron pan?


Live your best food life.

Sign up to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts.
Sign Up For Free
Cookware 12

Nonstick or Porcelain covered cast iron pan?

stomsf | May 29, 2010 11:08 AM

So I killed/overseasoned my gimmicky Orgreenics pan, so we need something to replace it. Part of me says get a cheap nonstick pan and get used to replacing it every few months. I was piqued by a recent thread on carbon steel pans, which have appeal. Also an option I saw in the store today was a cast iron pan covered in white porcelain -- seemed like it'd be good.

Main uses are breakfast goods -- eggs, hash browns, pancakes, chorizo, as well as some dinner frying like potstickers or an occasional sausage and stir fry.

I see nonstick as cheap, can't use cooking spray, hand wash, disposable, but bad for the environment.

I see carbon steel as hand wash, needing periodic seasoning, not as effective as non-stick, but much more durable and able to use sturdier metal utensils. I' d assume cooking spray is bad here as well.

The porcelain is an unknown. I don't own any leCreuset and haven't tried this type of cookware before, much less in a fry pan. I'm thinking cooking spray is OK, may even be ideal for porcelain. I think I'd still have to hand wash but the porcelain should get nice and hot and still stay smooth.

Any thoughts? Any corrections to my limited knowledge of fry pans?

Want to stay up to date with this post?

Recommended From Chowhound